Operations that are “fit” are primed for future success

In the recently published Food Industry Transformation. The Next Decade., Technomic, Inc, reviews what the future of the foodservice industry will look like from all aspects over the next 10 years. Among some of the predictions were how consumers will continue to evolve their values and spend their money, what effect the movement of “healthier” eating will have and what challenges the foodservice industry as a whole will encounter.

The study also revealed a common theme across the entire foodservice industry no matter the trend or challenge, getting “fit” for the future is where operators need to focus their time and energy. Idea of being fit has evolved to mean “healthy in all aspects of the foodservice business” from managing labor, to decreasing energy consumption, to providing foods that are unprocessed and free of hormones or GMO’s. But how can an operator take what appears to be the giant leap to a “more fit for the future” operation when there are so many aspects to consider?

fitKitchen^(SM) provides the segment, equipment and product solution operators need from one partner to prepare them for the operational challenges of today and the future. Caitlin Rodgers, Vice President Global Marketing, explains “As we worked day in and day out with our partners, the same questions kept coming up in our conversations. How can I make my kitchen smaller while still delivering the speed of service my customers want? Can I deliver on the fresh food idea without increasing food waste? How I can regularly change my menu to keep up with trends without adding additional labor? As we worked with our customers on innovative solutions to answers these questions, we realized, that ALL operators, no matter the size or segment are asking the same questions.”

While Manitowoc Foodservice has always provided best in class product solutions, bringing the entire portfolio together to deliver solutions that made a kitchen more fit, whether it was the entire operation or just one product, was an effective way to help our customers. “Smaller kitchens with smaller equipment that preforms multiple functions is one way to be fit, but being fit can also mean purchasing the right equipment for the operational needs. For example, using a fryer that senses when oil needs to be changed, which can save on oil costs, reduce labor and even extend the lifecycle of the equipment,” says Rodgers, “Driving us to not only provide an entirely customizable fitKitchen, but also to help operators when upgrading or adding equipment to find a solution that will be the best fit and make their operation fit for the future.” hear more about fitKitchen powered by Manitowoc Foodservice experts.